Moutabal

I think most non-meat eaters love eating aubergine. It’s such a versatile vegetable. This moutabal is a blend of aubergine, tahini, garlic, olive oil and lemon. All the good stuff. It doesn’t look great but as Lumiere says in Beauty and the Beast – ‘try the grey stuff – it’s delicious’. The recipe was in Nigel Slater’s book ‘Tender’. Nigel Slater was a chef at Claridges who now is a food writer. His book has a chapter on each kind of vegetable that he’s grown in his own garden. I had the moutabal with a feta salad and some pitta bread but it would work great as a paste on a sandwich or dip for crudités or pitta chips.

Serves 4

Ingredients

  • 2 aubergines
  • 1 lemon
  • 2 cloves garlic
  • 2 tbsp tahini
  • 3 tbsp olive oil

Method

1.) Preheat the oven to 200 degrees C and line a baking tray

2.) Place the aubergines on the tray and make a few slits in the skin

3.) Bake for forty minutes – the skin should be blackened which will help give the dip the smoky flavour

4.) Peel the garlic cloves and chop finely (or use 1/4 tsp garlic paste)

5.) Let the aubergines cool for 10 minutes so they are not too hot to handle.

6.) Peel the skin from the aubergines and transfer them to a bowl

7.) Mash them up to a pulp with a fork

8.) Add the tahini, garlic and olive oil and stir until combined.

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s